Name: Coconut Chicken Recipe
Prep time: 15 min
Cook time: PT-486767H13M42S
Total time: 30 min
Cuisine: Tropical
Ingredients: 4 boneless, skinless chicken breasts; 1 cup unsweetened shredded coconut; 1/2 cup panko breadcrumbs; 1/2 cup all-purpose flour; 2 large eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper, to taste; 1/2 teaspoon paprika; 2 tablespoons vegetable oil (for frying)

Why You’ll Love This Recipe

Coconut Chicken offers a perfect balance of sweet and savory. The crispy coconut coating adds a satisfying crunch, while the juicy chicken provides a tender, flavorful bite. This dish is not only easy to make but also versatile, and it pairs well with a variety of sides like rice, vegetables, or salads. It’s a great choice for those looking to add some tropical flair to their meals. Plus, it’s a kid-friendly dish that’s sure to please all ages!

Coconut Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup unsweetened shredded coconut
1/2 cup panko breadcrumbs
1/2 cup all-purpose flour
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
1/2 teaspoon paprika
2 tablespoons vegetable oil (for frying)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Start by preparing the breading station. In one shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
In another shallow bowl, whisk the eggs until fully combined.
In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Dip each chicken breast into the seasoned flour, making sure it’s evenly coated, then dip into the egg wash, and finally coat it thoroughly in the coconut and breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken breasts into the skillet.
Cook the chicken for about 5-6 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F).
Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 12-15 minutes
Total time: 30 minutes

Variations

Coconut Chicken with Spicy Mango Sauce: Serve the coconut chicken with a tangy and spicy mango sauce for an extra burst of flavor.
Baked Coconut Chicken: For a healthier version, bake the coconut chicken in a preheated oven at 400°F for about 20-25 minutes, flipping halfway through.
Gluten-Free Coconut Chicken: Replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers for a gluten-free version of this dish.

Storage/reheating

Storage: Store leftover coconut chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken in a preheated oven at 350°F for about 10-15 minutes or until heated through. For a crispy texture, you can also reheat it in a skillet over medium heat for a few minutes on each side.

FAQs

1. Can I use chicken thighs instead of breasts for this recipe?

Yes, you can! Chicken thighs will work wonderfully in this recipe, and they’ll add more moisture to the dish.

2. How can I make the coconut coating extra crispy?

To get an extra crispy coating, make sure to use panko breadcrumbs and toast them lightly before using them. Also, frying the chicken in oil rather than baking it will help achieve a crispier texture.

3. Is there a substitute for the eggs in the breading process?

Yes! You can use a mixture of milk and flour or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the eggs.

4. Can I freeze coconut chicken?

Yes, you can freeze the breaded chicken before frying it. Just place the breaded chicken breasts on a baking sheet and freeze them for a few hours. Once frozen, store them in an airtight container or freezer bag. To cook, fry them straight from the freezer, adding a couple of extra minutes to the cooking time.

5. Can I use sweetened shredded coconut for this recipe?

It’s best to use unsweetened shredded coconut for this recipe to keep the savory balance. Sweetened coconut can make the dish too sweet.

6. How do I know when the chicken is cooked through?

The best way to check is by using a meat thermometer. The internal temperature of the chicken should reach 165°F for it to be fully cooked.

7. Can I bake the coconut chicken instead of frying it?

Yes! For a healthier option, you can bake the breaded chicken at 400°F for 20-25 minutes, flipping halfway through. This method will give you a crispy coating with less oil.

8. How should I serve coconut chicken?

Coconut chicken pairs beautifully with coconut rice, a fresh salad, or roasted vegetables. You could also serve it with a dipping sauce, such as sweet chili sauce or a tangy mango chutney.

9. Can I make this recipe ahead of time?

You can prepare the breaded chicken ahead of time and store it in the fridge for a few hours before frying. However, it’s best to fry it just before serving for the crispiest texture.

10. What can I serve with coconut chicken?

Coconut chicken goes great with a variety of sides like rice, roasted vegetables, or even a tropical fruit salad. You can also pair it with a refreshing cucumber salad for a light meal.

Conclusion

Coconut Chicken is a delicious and easy-to-make dish that brings a tropical flair to your kitchen. The crispy coconut coating and juicy chicken make for a satisfying meal that’s sure to impress. Whether you’re serving it for a weeknight dinner or at a special gathering, this recipe is a guaranteed hit. Enjoy the flavors of the tropics in every bite!

Coconut Chicken Recipe

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Author: Amina
Total Time: 30 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Coconut Chicken is a delightful dish that combines tender chicken with the sweet, tropical richness of coconut, offering a crispy exterior and juicy, flavorful chicken inside.

Instructions

Prepare the breading station: In one shallow bowl, mix together the flour, garlic powder, onion powder, paprika, salt, and pepper.
In another shallow bowl, whisk the eggs until fully combined.
In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Dip each chicken breast into the seasoned flour, ensuring it is evenly coated, then dip into the egg wash, and finally coat thoroughly in the coconut and breadcrumb mixture.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully place the breaded chicken breasts into the skillet.
Cook the chicken for about 5-6 minutes on each side, or until golden brown and fully cooked through (internal temperature should reach 165°F).
Remove the chicken from the skillet and let it rest for a few minutes before serving.

Notes

For a healthier version, bake the chicken at 400°F for 20-25 minutes, flipping halfway through.
For a gluten-free option, substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes or in a skillet over medium heat for a few minutes on each side.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Main Course
Method: Frying
Cuisine: Tropical, American

Nutrition

Serving Size: 1 chicken breast
Calories: 350
Sugar: 3g
Sodium: 400mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg